This is the basic recipes for Crêpe batter. I got it from somewhere on the Internet. You can eat crêpes as an entree filled with chicken, seafood, vegetables. I like it more as a dessert filled with fresh fruit. At our house, we eat it as breakfast, dessert, and snacks. This recipe makes about 15 crêpes. Don’t worry about having the exact ingredients. The crêpes will still turn out excellent if using just all-purpose flour, or regular table salt. If using salted butter, then skip the extra salt.

Ingredients:

1 1/4 c whole milk
3 large eggs, room temperature
3/4 cup all-purpose flour ( I like the batter consistency better when substitute 1 Tablespoon cornstarch for all-purpose flour. Cornstarch makes the crepes more pliable.)
3 ounces melted unsalted butter, + more for the making of the crepes
1/2 teaspoon kosher salt (use regular table salt if you don’t have kosher salt, teeny weensy less amount)
3 tablespoons sugar
1 tablespoon vanilla extract

Directions:

1. Combine all ingredients except flour and melted butter in a bowl. Whip it manually. Or use a blender.
2. Sift flour. Add flour a little at a time while whipping the batter
3. When all flour is added, add butter.

Heat pan until hot. “Paint” a small amount of melted butter in pan with paper towel or pastry brush.
Ladle a small amount of batter to your pan. Tilt the pan, swirling the batter around to cover the bottom with a thin layer of batter.
When the edges have begun to brown (about 1 minute), pull with both sets of fingers, an edge towards you and Flip!

Cook the other side for 30 seconds. The first side is always more attractive. Make sure this side is visible when serving the crêpe.

Filling Variations (some or everything below)
Nutella: a French chocolate and hazelnut spread (bought at Safeway or Trader Joes)
Any fruits, fresh or canned. I use canned cut peaches, mandarin oranges, fresh strawberries, fresh kiwi, fresh banana, mango.
Cointreau
Whipped cream
Powdered sugar

Notes:
The batter will keep for up to 48 hours.
After the crepes have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Reheat in microwave oven for 20 seconds.